Just an observation to pass along in case it has not been discussed before. Typically when we produce a chenin blanc we prevent it from progressing to the secondary ML fermentation stage. These wines have zippy acidity and pair beautifully with raw oysters and other “fatty” foods. In 2021 we produced a dry chenin blanc that we had go through ML fermentation. This produces a very nice wine that is not flabby with good mouthfeel but does not have the same zippy acid found in the prevented ML fermentation chenin. This wine does not pair synergistically with raw oysters. It’s not a clashing taste experience but rather it doesn’t enhance the oysters at all. Have noted the same experience in the past with still chardonnay but I rarely pull out a chardonnay for oysters.
Interesting, Gary. I really like Chenin with oysters too, as well as Muscadet. I find Chenin that, as you describe, doesn’t go through secondary ML fermentation to actually be similar in many ways to a good Muscadet. You’re making me want to do a wine event where the focus is on what wines pair best with raw oysters (or how about a second flight for fried oysters…why not?)!
Interesting - I am making my first Chenin this year and it is so austere that I’ve decided to send it through ML, just as many Chablis producers do from what I’ve heard. Should be interesting . . . and it’ll still have PLENTY of zip!
Cheers
I agree, Gary.
Just three weeks ago I had some raw oysters with Chenin (2019 Boudignon Clos de la Hutte) and also Champagne (2012 Remy Massin EB). The Champagne was an awesome pairing, and the Chenin paired in exactly the fashion you described.
Fried oysters makes me think of dining in Japan 
Love a good Muscadet with oysters. Oyster + wine tasting sounds like a good affair. Great time of year for oysters.
Larry there is a time period after primary fermentation that with high TA chenin can taste like jet fuel. Resting on lees and dropping some tartrates will smooth it out without going through ML. We also make a sussreserve style that provides a little sweetness to cut the acid.